All our plain chipolatas are prepared by our team of butchers from chicken, veal meat and natural lamb casings.
For an exceptional culinary experience, we use only the noble parts of the animal.
For the seasoning, we use provençal herbs, salt and pepper.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months. Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
In a pan:
Brown over high heat for 1 minute, turning regularly.
Then over medium heat for 6 to 8 minutes with a lid, turning it regularly.
Whether frying pan or barbecue: Do not prick the chipolatas.
To avoid any thermal shock, we advise you to always take your meat out 30 minutes before cooking.
